Cookin Coli!

Wednesday, February 3, 2010

I don't remember where I came across this Taco Salad recipe but it was yummy!!!! I had some chopmeat that I needed to use (from my recent Costco Trip :0) ) and wanted something quick and easy. I even made my own tortilla shells! Enjoy! (my husband ate 2 shells of these)!!

Monday, November 16, 2009

I recently came across a recipe book i have from Disney they shows you how to make all of your favorite recipes from Disney! So I decided weekly i would try a bunch of them! Decided to start with breakfast!

Preheat oven to 375 degrees. Place Boboli on baking sheet.In a medium bowl blend the cheeses together.In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.Cut into pizza wedges.

I've made a few Panzanella recipes lately and saw this on Rachael's website. Decided to give it a try! Has a great flavor to it and i'm definately looking forward to my leftover tomorrow ! I like the recipe the way it is but my husband thought something was missing. Next time i was thinking of maybe adding some cananelli beans! I'll keep you posted on how that comes out!

Panzanella StoupIngredients2 tablespoons extra-virgin olive oil (EVOO)3 yellow bell pepper, chopped1 large, softball-size onion, chopped2 cloves garlic, grated or finely chopped1/4 cup balsamic (eyeball it)1 quart chicken stock (use vegetable to make it vegetarian)1 28-ounce can crushed tomatoes3 to 4 cups bread ends from freezerSalt and black pepper10 basil leaves, tornParmigiano Reggiano, for passingYields: 4 servingsPreparationPlace a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until theveggies start to get tender.Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble.Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes,stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it's done!Taste and re-season with salt and pepper. To serve, garnish each

DirectionsIn a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

I got this recipe from one of Rachael's 30 Minute shows. Looked like something a little different to try then a normal baked ziti! IT WAS DELISH! I've made this a few times now and and it get better everytime! Has become one of my favorite recipes! Enjoy!

Place a large pot of water over high heat and bring up to a boil to cook ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly.

While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes.

Add the tomatoes and smash them up into small pieces with a potato masher or with the back of spoon. Add the basil and season with some salt and pepper. Bringu p to a bubble and simmer for 15 minutes.

Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, sitr to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season and some salt, pepper and a couple grates of nutmeg. Bring up to to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated parmigiano over the top, transfer to the oven and bake for 25-30 minutes.